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Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting

The flavors of the season are infused in these Pumpkin Cinnamon Rolls, topped with a creamy Maple Cinnamon Cream Cheese Frosting.

It’s time for the pumpkin fun to begin!!

It’s funny. Every year, I fall into the same pattern. I hold onto summer as long as possible. While everyone is breaking out the apples and pumpkins and fall-scented candles, I’m still dreaming of peaches and tomatoes. Up until the bitter end. But then fall actually hits, and I change gears, and almost go too crazy, trying to make up for lost time with the fall foods. This year, my obsession is pumpkin. Ok, well, I’m obsessed with pumpkin every year. But I’ve never had so many pumpkin desserts come out of my kitchen in such a short amount of time.

And I love it.

I’m starting the week off with one of my favorite things – cinnamon rolls – made pumpkin style. It really takes every ounce of self control for me to not devour a whole batch of cinnamon rolls. They do that to me. In fact they are pretty close up there to donuts. (And this is why I will never ever work at a bakery. I have no self control.)

These pumpkin cinnamon rolls are perfect for this time of year. The warm spices. The hint of pumpkin. And that frosting. Oh, that frosting. 2 years ago, I really fell in love with the maple/cinnamon combination on these baked donuts. And since then, I can’t get enough of it. If you think it sounds weird, just try it. I’m pretty much going to guess that you will fall in love with it, too, unless you have some crazy aversion to maple or cinnamon. But even then, you may still like this!!

As with all bread recipes, the amount of flour that you use will depend on the temperature and humidity of the air, as well as the flour. Start on the low end and slowly work up until the bread just comes away from the sides of the bowl. If you are using a mixer, this is easy to tell. The dough will still be sticky, but you don’t want to add too much flour. These rolls are already not quite as fluffy as a typical cinnamon roll because of the pumpkin, and adding too much flour will just make them dense. Just remember, you can always add more flour, but it’s hard to take it away.

These Pumpkin Cinnamon Rolls are my idea of the perfect fall breakfast or snack. And they would be great for company!

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The flavors of the season are infused in these Pumpkin Cinnamon Rolls, topped with a creamy Maple Cinnamon Cream Cheese Frosting.

Serves: 18 pumpkin rolls

Ingredients

For the rolls

¼ cup warm water

2¼ teaspoons (one .25 oz pkg) active dry yeast

¾ cup evaporated milk

¾ cup granulated sugar

1 (15 oz) can pumpkin

3 tablespoons vegetable oil

1 egg, slightly beaten

2 teaspoons pumpkin pie spice

5-7 cups all-purpose flour

For the filling

⅓ cup butter

¾ cup brown sugar

½ cup granulated sugar

1 tablespoon cinnamon

2 teaspoons pumpkin pie spice

For the frosting

1 (8 oz) package cream cheese, softened

½ cup butter, softened

2 cups powdered sugar

1 teaspoon maple extract

½ teaspoon cinnamon

Instructions

In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the salt. Allow to stand until the yeast starts to bubble, 5 to 10 minutes. Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice. Add in 4 cups of the flour and stir to combine. Continue adding the flour, ¼ cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.

Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1½ hours.

In a small, melt the butter. In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice. Spray a 9x13” and an 8x8” baking dish with nonstick cooking spray.

Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12x16” rectangle. Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices. Transfer the slices to the baking dish, cut side up. (You will be able to fit 12 rolls in the 9x13” pan and 6 rolls in the 8x8” pan.) Repeat with the remaining ingredients.

Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.

Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes. Allow to cool.

To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy. Frost the rolls with the frosting.

Making cinnamon rolls is one of those weekend activities I completly associate with this time of year. I cannot wait for my kitchen to be smelling so fine from a batch of these. And as far as I am conserned there is nothing weird about the maple cinnamon combo.

Deborah, you know I love pumpkin cinnamon rolls and yours look just fabulous!! I wanted to eat the entire batch that I made the second I was finished shooting them. I know what you mean about the pumpkin – these rolls certainly aren’t as fluffy as a regular cinnamon roll because of it. But their flavor? Totally amazing.

I hear ya!! I always hold onto summer as long as I can too and then I go pumpkin crazy in October 🙂 haha, I love these cinnamon rolls! Goodness, they look AMAZING with that maple cinnamon cream cheese on top!!

I have a question – is the evaporated milk the same as condensed sweetened milk? I would love to make it, but I am not sure which one to buy (I live in Norway and here in the shops you can buy condensed milk without sugar or with sugar!)!

Hi Elina – it’s not sweetened condensed milk -there is no sugar added to evaporated milk. You could probably substitute in cream for the evaporated milk, although I haven’t tried that. It may be the version without milk that you have, though!

Made these yesterday! Really good, but it took a long time for the dough to rise. At least 2-3hours. Do you think it is possible to make them with fresh (or how do you call the non-dry yeast:) ) yiest?

Hi Deborah, these look fantastic, thanks for sharing! I can’t wait to make them, but I have a question. Have you ever made them up to the baking stage and frozen the prepared rolls to bake later? It’s just me and my roommate, so I’d like to make a big batch and then dole out freshly baked rolls gradually, but I’ve never tried something like that before. Any advice you have would be much appreciated!